Corn and Potato Boil

Inspired by the traditions of Cajun boils, New England boils, and Scandinavian boils, this delicious recipe delivers these rich flavors and easy culinary customs in a completely plant-based format. The stars of this Corn and Potato Boil are, well, corn and potatoes! Along with lots of dill and garlic, a splash of EVOO, and a sprinkle of salt and pepper. What is a boil? This super simple dish is inspired by the culinary foodways in coastal regions with access to seafood, such as shrimp, crab, clams, lobster, and crawfish. The seafood was boiled in a big pot, along with fresh corn on the cob, whole potatoes, and flavorful herbs and spices. Then the whole boil would be served on its own—sometimes by just draining the liquid from the pot and plopping the whole hot pot on the table for everyone to reach into. Or even dumping the contents of the drained pot on newspaper or a paper tablecloth in the middle of the table for guests to plunge into with their hands! Of course, these festivities are best enjoyed outside in the fresh, warm air at a rustic picnic table. There are many iterations of this tradition from different places in the world, and I love that you can enjoy it in a completely plant-based way with a focus on the vegetables and seasonings. I think this super easy gluten free vegan corn and potato boil makes for the perfect way to celebrate summer produce, such as fresh sweet corn and tender new potatoes. It’s ideal for your next outdoor meal or party and can be the absolute star of your menu. You can also add vegan sausage to the boil to make it a meal. Just serve with crispy whole grain bread and you’re good to go!

Corn and Potato Boil

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• Author: The Plant-Powered Dietitian
• Total Time: 28 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Inspired by Cajun boils and New England boils, this vegan Corn and Potato Boil is based on the stars of the show, corn and potatoes, along with lots of dill and garlic. Add vegan sausage and serve with crispy whole grain bread to make it a fabulous outdoor meal.

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Ingredients

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• 4 ears fresh sweet corn, outer husks and corn silks removed, broken into thirds
• 6 medium fresh new potatoes, unpeeled, scrubbed
• 1 bunch fresh dill, coarsely chopped
• 6 cloves garlic
• 1 tablespoon extra-virgin olive oil (optional)
• ½ teaspoon kosher salt (optional)
• Freshly ground black pepper, as desired

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Instructions

1. Place sweet corn into a large pot. Add potatoes.
2. Fill pot with water just to cover the corn and potatoes.
3. Add fresh dill, garlic, extra-virgin olive oil, salt, and freshly ground black pepper.
4. Cover and bring to a boil. Cook for about 20 minutes, until just tender. Do not overcook, potatoes should be firm and corn should be bright yellow and crisp.
5. Drain water* and serve corn and potatoes in pot, or on a large platter. Serve immediately.
6. Serve 1 medium potato and 2 pieces of corn per serving.

Notes

*Reserve the drained water for a delicious vegetable broth for future meals, such as soup or stew.

• Prep Time: 8 minutes
• Cook Time: 20 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 88
• Sugar: 3 g
• Sodium: 6 mg
• Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 2 g

Check out some of my other favorite vegetable dishes:

• Maple and Balsamic Roasted Brussels Sprouts
• Vegan Broccoli Walnut Au Gratin
• Chipotle Tomato Rice Power Bowl
• Mississippi Caviar
• Quinoa Corn Bean Chowder
• Shaved Kohlrabi, Carrot, Radish Slaw
• Balsamic Butternut Squash and Brussels with Faro
• Sautéed Asparagus with Fava Beans

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